2 lbs. hash brown potatoes
3/4 c. melted butter
1 tsp. salt
1/4 tsp. pepper
3/4 c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
10 oz. grated sharp Cheddar cheese
2 c. cornflake crumbs

Defrost potatoes. Combine with other ingredients, except crumbs and 1/4 cup butter. Pour into buttered 9 x 13 inch baking dish. Mix remaining butter with crumbs and spread over top. Bake at 350 degrees for 45 to 60 minutes. May be prepared as much as one day ahead before baking if refrigerated.